Almaty Technological University, Department of “Engineering Disciplines and Applied Mechanics”, “Technology of Bread Products and Processing Industries”, 2006–2020.
Kazakh National Agrarian Research University, Department of “Technology and Safety of Food Products”, 2021–2023.
“International Engineering and Technological University”, Department of “Equipment and Technology of Food Production”, 2025.
1982 - 1987 Almaty branch of the Dzhambul Technological Institute of Light and Food Industry. Technology of bakery, pasta and confectionery production.
2012 - 2014 Kazakh national agrarian university. 6М072800Technology of processing production.
2017 - 2020 Kyrgyz State Technical University named after I.Razzakov. 05.18.01 – Technology for processing, storage and reprocessing of cereals, legumes, grain products, fruits and vegetables and viticulture.
Monitoring and optimization of environmental safety of food products based on innovative technologies" (Ministry of Education and Science
International project "Comparative study of consumer properties of margarine "Ekouniversal 1203-32" and special purpose fat "Oliprime 1003-32" in the production of flour confectionery products with the oil and fat company EFKO (Russia)
LLH «EFKO-Almaty» "Study of the influence of margarine with different fat mass fractions on the quality of flour confectionery products without recalculating the recipe for fat mass fraction"
LLH «Zhalyn» "Development of technology for improving the quality of basic mass-market products (bakery and fermented milk products) with the addition of enterosorbent dietary fiber
LLH «IТР» «Development of technology for the production of solid sea buckthorn oil and enterosorbent»
A. Rustemova, N. Kydyraliev «Modeling of recipes of special purpose bakery products» BIO Web of Conferences 27, 00017 (2020) International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2020) Kazan, Russia, May 28-30, 2020
A. Rustemova, N. Kydyraliev Study of rheological properties of cakedough from a mixture of wheat and amaranth flour BIO Web of Conferences 17, 00145 (2020) ВIO WEB of conf_FIES 2020_00145.pdf
Rustemova A.Zh., Bayysbaeva M.P. Technology of production of shortbread cookies with the addition of additives. ATU Bulletin. - 2020. - No. 2 (127). - P. 30-37.
Rustemova A.Zh., Sadygova M.K. Formulation and technological solutions in the production of new-generation cereal bars. Sursky Vestnik. - 2020. - No. 4 (12). - P. 70-77.
Rustemova A.Zh., Kydyraliev N.A. Optimization of the content of bioactivated rice flour and pumpkin puree in the puff pastry recipe. Vestnik KEU im. M. Ryskulbekova No. 3 (52) 2021, p. 99-104 Higher Attestation Commission of the Kyrgyz Republic
Sadygova M.K., Rustemova A.Zh. Technical solutions for intensifying dough kneading and improving bread quality. Bread Products No. 10/2021, pp. 44-47
Demjanjuk A.V., Sadygova M.K., Rustemova A.Zh. Technical solutions for intensifying dough kneading and improving bread quality. Patent Utility Model of the Russian Federation No. 206693 IPC A21C 1/02 (2016.01). - No. 2021101407 filed on January 25, 2021. Published on September 22, 2021, Bulletin No. 27.
Rustemova A.Zh., Batyrbaeva N.B. Technology of bread production from grain legume mixture. Bulletin of the ATU, No. 2, 2022, pp. 23-29. Higher Attestation Commission of the Republic of Kazakhstan
Rustemova A.Zh., Rebezov M.B. Application of grain legume mixture for bakery products. Agrarian science. - 2023. - No. 1 (8). - P. 137-142.
Rustemova A.Zh., Rebezov M.B. Grain and legume mixture as a promising raw material source in bakery technology. Agrarian science. 2024. No. 6. P. 121-125.
Abuova A.B., Rustemova A.Zh. "Development and quality assessment of flour confectionery products enriched with non-traditional types of plant raw materials." Scientific and Production Complex "Healthy Food Technologies and Products" Saratov, December 3-5, 2025.
The purpose of mastering the discipline is to study a wide range of issues related to the production of various products, including food, based on the metabolism of microbial cells capable of carrying out different types of fermentation. In the materials, special attention is paid to the detailed study of the main plant raw materials that are used in fermentation production. As a result of the training, the student will be able to take part in the development of technological schemes of the main fermentation plants, analyze ways to improve biotechnological production based on fermentation processes, perform microbiological and biochemical methods of production control.
The purpose of the discipline is to study the risk criteria caused by the use of food products that can have an adverse effect on the human body. As a result of the training, the student will be able to analyze the hygienic characteristics of the main components of food and their significance for the human body, implement a safety management system according to the international standard ISO 22000 using the principles of risk analysis and critical control points to ensure the safety of products produced in food and processing industries.
General information about food products used for human nutrition. The study of the technology of their production, obtaining high-quality products meet the requirements of standards and regulatory documents. Socio-economic problems of nutrition and public health. The basic theory of nutrition. Production of dietary dishes: dishes of meat, poultry, fish, offal, vegetables, cereals, legumes and pasta, cottage cheese, eggs, sauces, soups, cold dishes and snacks, sweet dishes, drinks.
The discipline studies products from corn, wheat and other grains, as well as the production of corn sticks, food concentrates, cereals that do not require cooking, the technology of protein hydrolysates , dry products for children and dietary purposes, etc.